This post may contain affiliate links. Please read our disclosure policy.
Get ready to dive into your new favorite entree! This restaurant-style teriyaki tofu bowl makes for the perfect for a lunch or dinner at home or meal on the go!
Teriyaki anything and I’m sold…especially when it is this flavor-packed teriyaki tofu bowl.
Get ready to dive into your new favorite entree. This dish is perfect for a lunch or dinner at home or is great for a meal on the go! Growing up, teriyaki was one of my favorite sauces and I used to always order some sort of teriyaki bowl or plate when we dined out at Japanese restaurants.
I figured it was time to recreate this sauce at home and to our surprise, it was insanely easy! We realized that there is no need for store-bought teriyaki sauce ever again– this restaurant-style teriyaki sauce is so easy to make, requires just 7-ingredients that are most likely already in your pantry and is ready in about 10 minutes. Score!If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
Print
Restaurant-Style Teriyaki Tofu Bowls {easy + vegan}
- Total Time: 50 minutes
- Yield: 4 servings
Description
Get ready to dive into your new favorite entree! This restaurant-style teriyaki tofu bowl is jam-packed with flavor + makes for the perfect for a lunch or dinner at home or meal on the go!
Ingredients
- 2 cup cooked brown rice
- Homemade restaurant-style teriyaki sauce
- 1 block extra firm tofu, pressed (learn how to press it here)
- 1/3 cup cornstarch*
- Pinch of salt
- 1 large head broccoli
- 1/2 large cucumber, julienned
- 2 carrots, julienned
- 1 large Hass avocado, sliced
Toppings (optional)
- Sesame seeds
- Green onions
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.
- Cut the tofu into small cubes and place it in a large bowl. Sprinkle a pinch of salt and the cornstarch, a little bit at a time, over the tofu and toss until all of the tofu is coated. Add the tofu to one half of the baking sheet.
- Cut the broccoli into bite-sized florets and place them onto the other half of the baking sheet. Place the baking sheet into the oven for 30 minutes. Once roasted, carefully transfer the roasted broccoli from the pan into a medium bowl. Toss the tofu around and place it back into the oven for 10 more minutes. Remove from the oven and transfer the tofu into a large bowl. You can use the same one as earlier, just be sure to rinse out any excess cornstarch. Set aside.
- Pour half of the teriyaki sauce over the tofu and toss until it is well coated.
- Divide teriyaki tofu, rice, cucumber, carrots, broccoli into four serving bowls and pour over any of the extra sauce as desired. Top with sesame seeds and green onions, and dig in!
Notes
- You can sub arrowroot for cornstarch if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!
So good! Loved this one. Every recipe I’ve tried on your blog has been great! Thank you!
This was delicious: the homemade sauce was easy, the tofu came out slightly crispy. The only change i made was to drizzle the broccoli and tofu with avocado oil before roasting and I used the convection function of my oven to increase browning and crispy texture. A tofu meal the whole family enjoyed!
Very good, recipe, will definitely be making my own teriyaki from now on.
Yay so glad that you liked it 🙂
Tried this lastnight and it’s very yummy. Thank you ?
So glad that you liked it!
100% with you on teriyaki. I used to LOVE teriyaki chicken, especially those at Japanese sushi restaurants and even at Panda Express! My mother also had this amazing teriyaki salmon recipe and would make it for my family and I for dinner every week or so as well! Now I am OBSESSED with teriyaki-style tofu. I really want to try making my own teriyaki sauce and using it as a marinade for my seitan!